I have been using carmel glaze in one of my single screens for about 3 years now, I have a smaller popper dedicated to just that. I would not ever use glaze in my main popper. Profit margine is a lot lower than regular popcorn, but also warrants a higher retail price. I sell more to older patrons than I do younger (have not tried the other flavors available because of space--I am sure the blue raspberry would sell to younger). It has not taken away from regular popcorn sales, but has not added much to the per cap either. I keep it more for giving another choice to my customers.

We regularly make carmel corn at our single screen theater. It sells reasonably but it is a market that you have to develop. We use our regular kettle and clean it before we make regular popcorn. The carmel corn is then bagged in a quart freezer storage bag with a twist tie which is stuffed inside a #1 size popcorn box. It then stays fresh for quite a while. Humidity was the problem that caused us to bag it as it would make the corn soft and mushy instead of crisp. We do get a premium price for it and it doesn't seem to affect our regular popcorn sales. Many people buy a box on the way out to take home.